Servings: 8

1 Tablespoon Olive Oil 1 Tablespoon Olive Oil
2 links Mild Italian sausage (14 oz total) 2 links Mild Italian sausage (14 oz total)
1 cups chopped onions 1 cups chopped onions
½ cups chopped celery ½ cups chopped celery
½ cups chopped carrots ½ cups chopped carrots
1 teaspoon Garlic, minced 1 teaspoon Garlic, minced
1 cup Clam meat 1 cup Clam meat
8 Mussels 8 Mussels
8 Little-neck clams 8 Little-neck clams
3 14½ oz cans chicken broth 3 14½ oz cans chicken broth
1 pound diced potatoes 1 pound diced potatoes
2 cups diced Kale 2 cups diced Kale
1 pound Cod fillets, cut in 2-inch strips 1 pound Cod fillets, cut in 2-inch strips
1 Tablespoon chopped Tarragon 1 Tablespoon chopped Tarragon

Heat oil in soup pot on medium. Add sausage, brown on all sides- about 4 minutes. Remove, and when cooled cut into ½-inch pieces. Set aside.
Add onions, celery, carrots, and garlic to pot; cook, stirring, until slightly softened- about 3 minutes. Add clam meat, clams, and mussels to pot with 1 cup broth. Cover and steam until shellfish open- 3 to 5 minutes*. Remove mussels and whole clams and set aside.
3 Add potatoes, kale, and remaining broth. Bring to boil, then reduce to simmer. Cook 10 minutes. Add cod and return chopped sausag to pot. Simmer 5 minutes. Salt and pepper to taste. Add shellfish just to heat through, 1 to 2 minutes. Stir in tarragon and serve immediately.

*Discard mussels or clams that do not open during cooking.  *Discard mussels or clams that do not open during cooking.